#7 Mul Naengmyun 물 냉면 (Korean Cold Buckwheat Noodles)

Though I personally dislike any food that is served icy cold (and sometimes with what appears to be shaved ice), this cold noodle dish comes in at a respectable #7. This popular noodle dish served in chilled beef broth is called naengmyung or mul naengmyun, and it is pretty tasty and refreshing especially in the summer months. The noodles are made by mixing flour and various starches, then put in a bowl of chilled beef broth along with thinly sliced meat, cucumbers, pear or apple slices, hard boiled eggs, and other various vegetables. Mul naengmyun is the most common and sought after, but the spicy & semi-sweet bibim naengmyun mixed with gochujang (red pepper paste) is another favorite for those looking for some heat. As with most Korean dishes, you will find variations according to what region it originated from. If you add raw flatfish to it, the dish becomes hwe-naengmyeong, and if you switch the beef broth of the mul-naengmyeon to a radish broth, it becomes dongchimi-naengmyeon. Even til this day, I still remember vividly being served this noodle dish in the same large stainless steel bowl with accompanying sauces of vinegar and hot mustard sauce at specialty mul naengmyun restaurants during my time in Seoul. Also, the workers will come at you with a larger-than-usual scissor requesting if you would like the noodles cut in half (and most say yes, because I said they come at you with a large scissor). Of all the noodle dishes, I personally look out for this. The picture is courtesy of http://torontoist.com/2011/10/spice-city-toronto-icy-dishes-at-tofu-village/ and will be shortly replaced with our own when we we make it this weekend. ^^